Oranges – Hollandaise
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g butter
- 1 orange (s)
- 4 egg yolks
- 2 tablespoon white wine
- salt
- pepper
- tarragon
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan. Rub the orange peel, squeeze out the juice.
- Beat the egg yolks with 50 ml orange juice and the white wine over the hot water bath until a thick, creamy mass is formed. Add the butter in a thin stream, stirring constantly. Season with salt, pepper and orange peel. Possibly refine with a little tarragon.
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